“Tagalong” Cupcakes….Peanut Butter and Chocolate Perfection!

Not one year goes by when I don’t jump at the chance to pick up my favorite Girl Scouts Cookies…..Tagalongs®! And how can you blame me? Peanut Butter…. Chocolate….a Buttery Cookie. It just doesn’t get any better!

I’ve seen so many cupcakes inspired by Chocolate Chip Cookies, Snickerdoodles, Oreos and even Thin Mints—that is was high time I paid homage to Tagalongs®. I used one of my basic chocolate cake batters and paired it with a lightly salted, peanut butter frosting. But the surprise ingredient was a whole Tagalong® cookie at the bottom!

I was SOOOOO happy with the end results! The peanut butter frosting and chocolate cake mimicked the flavors of the cookie so well. And the Tagalong® held up beautifully in the baking process and acted like a “crust” for the cupcake. So Yummy!

Needless to say, these little cuppies had me doing my “happy dance” from the very first bite. And if you love the peanut butter and chocolate combo like I do, you absolutely MUST snag a box of Tagalongs® and make these!

Preheat oven to 350 degrees. Place paper liners in muffin pans and put one cookie on the bottom.

Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat egg for a few minutes until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.

Prepare the frosting. In a standing mixer, whip the butter and peanut butter for several minutes until light and fluffy. Slowly add half of the powdered sugar a few spoonfuls at a time until incorporated. Drizzle in milk and add the rest of the sugar (spoonfuls at a time). Add sea salt and mix until combined.

Fill a pastry bag and pipe frosting on top of cooled cupcakes. Garnish with ½ a cookie or other adornments.

These look fabulous and I’m sure taste even better. Did you use a regular paper liner? Sometimes I have trouble with a candy or cookie sticking on the bottom. Thanks for sharing such a delicious cupcake here.

These are so yummy looking. Congratulations on the Top 9 Foodbuzz. My cupcakes made it too! I love the idea of the bottom of the cupcakes being the cookie. I’ll have to bookmark this for next Girl Scout Season. We’ve eaten them all from this year!

I would be in heaven right now with one of these cupcakes. I am super jealous that you were able to hold onto your tagalongs for this long, mine have sadly disappeared! I am saving this recipe for next year 🙂 Thanks

The cupcakes were delicious!!!! However the frosting didn’t turn out as I expected or as pictured. I followed the recipe to a tee so I am not sure what happened? The frosting never really got fluffy. It remained thick and heavy. It was still yummy, but nearly as pretty or light. Any suggestions?

Hi Sara, Sorry to hear that you didn’t get the results you were looking for. A few things come to mind that could help next time. What type of peanut butter did you use? Organic? Low Sugar, etc? I like to use Jif Creamy PB. It’s also important that both the PB and Butter are at room temp when you prepare the frosting. When you initially mix the PB and Butter, be sure to whip it for several min so it gets fluffy. Add the sugar a few spoonfuls at a time—depending on the weather, moisture in the air, etc–you may use less sugar than listed.

Thanks for replying! 🙂 I did use Jif Cream PB. Maybe the butter was too soft? I am definitely going to attempt it again. What kind of beater do you use? I have a KitchenAid stand mixer it has the traditional kneading beater and a whisk beater. Would you recommend one over the other? I ended up adding more milk last time because the frosting was crumbling. Maybe I should just use less powdered sugar? Thanks again for commenting back!